I worked at Otto's Pub and Brewery part-time (More than 3 years)
Fast-paced work in one of the towns busiest restaurants. Earnings are pretty steady as a server and can be very good money for a relatively simple job. Most coworkers are great people and easy to get along with, and they become friends outside of work. The kitchen staff and service staff get along. If you simply do your job and stay in the lines, managers will leave you alone for the most part.
Ownership has overextended themselves by expanding into distilling business. This means slashing employee perks and most of the little things that make you feel valued at your job. The way your night goes mostly depends on the floor manager. The managers range from super nice and understanding people, to semi-neurotic micromanaging wanks. Scheduling can become a spiteful game of attrition that management will use to make somebody so miserable to the point of quitting.
Advice to Management
Stop blaming the service staff for a year of lower earnings - they aren't the ones responsible for marketing the restaurant and getting people in the door . Cut the crap music that you pay a good chunk of money to come in every single week and play the same set. Show a shred of appreciation for your employees and maybe you won't have staffing issues bi-monthly. A lot of what is wrong on the labor side of thing can be fixed by just showing a little respect and empathy.
I have been working at Otto's Pub and Brewery part-time (More than 3 years)
Relatively good money for state college. Check averages are decently high with most clientele tipping 20%. Staff is friendly. Usually very busy. Free shift beer.
Seniority is a pretty big deal. Schedule is literally ordered by hire date with best shifts generally at the top of the list and the worst at the bottom. Lots of grey areas with rules -- one manager will be fine with something while another scolds you. Limited freedom to eat or take smoke breaks while on the clock (during a long closing shift for example).
I worked at Otto's Pub and Brewery full-time (More than 3 years)
The job was ok. The pay was decent. The beer is good. The food was good. Until they started making the line cooks pay for it.
As in most restaurants, there is very little respect given to the back of house. They are looked at as mostly disposable.
Advice to Management
Show a little more respect to the back of house people. They keep your place going, and do it at a lower pay than pretty much everyone else in the company.
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